Pyaaz Laccha Paratha
Serves 6
Directions
- 1Add wheat flour and a pinch of salt to a bowl, gradually add water to knead into a semi-soft dough, then add 1 tsp oil and knead until smooth. Cover with a damp cloth and let rest for 30 minutes.
- 2Slice onions into thin strips, place in a bowl with a large pinch of salt, rub well, and let rest for 3-4 minutes. Squeeze out excess water.
- 3Add Kashmiri red chilli powder, coriander powder, garam masala, black salt, cumin powder, crushed carom seeds, kalonji, chopped green chillies, fresh coriander, vinegar, sugar, and mustard oil to the onions. Mix well.
- 4Shape a portion of dough into a roundel, roll into a chapati, spread onion filling over it, make a cut from center to edge, roll into a spiral cone, then press into a peda (disk). Roll again with dry flour.
- 5Roast on a hot griddle on medium-high flame until crispy on both sides, applying ghee to both sides.
- 6For tandoor style, roll a chapati, spread ghee and flour, cut and roll into a cone, press into a peda, and roll out. Spread onion filling, coriander, green chillies, and flour on top, press to stick using a butter paper. Apply water on the backside of the paratha and stick onto a hot pan.
- 7Cook on the pan for 1 minute on medium flame, then flip the pan upside down over the flame to char and finish cooking for 2-3 minutes.
Ingredients
- 2 cup wheat flour
- salt (optional)
- as required water
- 1 tsp oil
- 2-3 whole onion
- 1 large pinch salt
- 2 tsp kashmiri red chilli powder
- 1/4 tsp coriander powder
- garam masala (optional)
- black salt (optional)
- 1/4 tsp cumin seeds powder
- carom seeds, crushed (optional)
- 1/4 tsp kalonji
- 2 whole green chilli
- fresh coriander (optional)
- 1 tsp vinegar
- sugar (optional)
- 1 tsp mustard oil
- ghee (optional)
- chaat masala (optional)
Equipment
bowlrolling pingriddlebutter paperspatula
Tips
- Do not knead the dough too soft as it will make it hard to layer and shape.
- Use a butter paper or plastic sheet if the onion-filled dough sticks to the rolling pin or platform.
- For tandoor-style, do not use a non-stick pan; use a regular one.
- When doing tandoor-style, ensure the pan is very hot and use enough water on the back of the paratha so it sticks properly.
- Serve with butter, curd, or eat as is with chaat masala.
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